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Topic: Basic Equipment for Beginner in Japan (Read 996 times)

Hi all, there are many topics on equipment and so many opinions I don't know where to begin. I live in Japan and am new to the homemade pizza game and I have a REAL oven to bake them. Not much equipment available to the comsumer like back in the States. What I would like is a good no frills pizza pan or two. The main type of pizza I will be making is thin and crispy (Pizza Inn/Shakey's style). May stray off to the more standard style crust as well, but no deep dish at this time. I was hoping for just a basic aluminum dish or the like. I am also open to suggestions as to what else I may need. Fortunately, I can order from Amazon here, but on the flip side I am limited to only what they offer. The reason I use Amazon is it is totally hassle free with regards to customs and paperwork.

Thank you!

Tommy

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buceriasdon

Tommy, Yes a pan is a fine start for a thin and crispy, if you go with a screen or a pan with holes you will need to roll out the skin first, or hand stretch, then place it on the pan/screen. The other style is called a cutter pan where you place the rolled skin on the pan and roll the edge to trim it. A kitchen digital scale you will find to be very handy over using volume measurements for repeatability in your dough. You will need to dock the thin skin so purchase a docker, or use a fork to dock the skin. Later I recommend a good quailty pizza stone, not thin but thick, and a wood pizza peel that is tapered. Most folks load with wood and retrieve the pizza with an aluminum peel. A pizza cutter is nice but a chef's knife will work also. Don